Shortbread Sprinkle Cookies

You’ll love these gluten free and paleo friendly Shortbread Sprinkle Cookies! They are the perfect addition to your cookie plate this holiday season!

Hey guys! I am back again with another cookie recipe!! I know, I know, but ’tis the season and I just cannot help myself. 

Shortbread Sprinkle Cookies

Today we are making super festive and fun sprinkle cookies. I’m leave some alternatives down below for different ways to dress them up. 

I have to tell you that I am OBSESSED with the base of this shortbread sugar cookie situation. It’s not crunchy, it’s soft baked and has really nice toasty edges. 

I’m topping mine with a colored coconut oil icing that is super festive. It’s easy to make, adds some color, isn’t too sweet and adds a nice silky glaze to the mix. I love that it helps the sprinkles stick on and adds pops of color. 

Shortbread Sprinkle Cookies

If you aren’t into the coconut oil icing, here are two options. First, you can just sprinkle the cookies with sprinkles BEFORE you bake them and they’ll be delicious sprinkle shortbread cookies sans icing. Second, you could dip them in dairy free dark chocolate, then sprinkle. It’s totally up to you and I thought it would be fun just to give some other options!

Ok, let’s get into it because Santa Claus is coming to town and we need to prep our cookie plate. 

Place your melted/room temperature butter in a medium bowl. You can use coconut oil or ghee if you prefer. Add the agave nectar and vanilla. Whisk together until combined. 

Add the blanched almond flour and tapioca flour. You can just use more almond flour or arrowroot flour if you don’t have any tapioca. 

Shortbread Sprinkle Cookies

Mix it all together until combined. Then, chill in the fridge for at least an hour. 

Flour your surface with tapioca flour and place the cookie dough on top. Flour the top of the dough and roll it out until it’s about a little less than 1/4 inch thick. Work quickly because as the dough warms to room temperature, it’ll be more difficult to work with. Use a cookie cutter or cup to cut your shapes from the dough and transfer them to a baking sheet lined with parchment paper. 

Continue to roll the dough and cut cookies from them until you cannot get a full cookie from the dough. 

Shortbread Sprinkle Cookies

Bake the cookies for 10-12 minutes until the edges are golden brown. 

In a food processor add the melted coconut oil, agave nectar and food coloring. If you’re making more than one color, you’ll have to divide the icing ingredients into two and do this in batches. Process the icing ingredients in the food processor until combined. Stirring or whisking on your own isn’t the best, I found most luck with the food processor to really get the color incorporated. 

Spoon about 1 tablespoon of icing on top of each cookie. Sprinkle with your favorite sprinkles and immediately place the cookies in the freezer for 5 – 10 minutes until the icing hardens. 

Enjoy or store in the fridge until you’re ready to serve!

Shortbread Sprinkle Cookies

Print

Shortbread Sprinkle Cookies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 1 hour
  • Cook Time: 12 min
  • Total Time: 1 hour 12 min
  • Yield: 16 1x

Description

You’ll love these gluten free and paleo friendly Shortbread Sprinkle Cookies! They are the perfect addition to your cookie plate this holiday season!


Scale

Ingredients

Cookies:

  • 6 tablespoons salted butter
  • 1/4 cup agave nectar (honey or maple syrup works)
  • 1/2 teaspoon vanilla extract
  • 2 cups blanched almond flour
  • 2 tablespoons tapioca flour

Icing:

  • 1/2 cup refined coconut oil
  • 2 tablespoons agave nectar
  • 8 drops of your favorite food coloring

Instructions

  1. Preheat oven to 350F.
  2. Place your melted/room temperature butter in a medium bowl. You can use coconut oil or ghee if you prefer.
  3. Add the agave nectar and vanilla.
  4. Whisk together until combined. 
  5. Add the blanched almond flour and tapioca flour. You can just use more almond flour or arrowroot flour if you don’t have any tapioca. 
  6. Mix it all together until combined. I found it easiest to use a rubber spatula to mix in the dry ingredients.
  7. Chill in the fridge for at least an hour. 
  8. Flour your surface with tapioca flour and place the cookie dough on top. Flour the top of the dough and roll it out until it’s about a little less than 1/4 inch thick. Work quickly because as the dough warms to room temperature, it’ll be more difficult to work with.
  9. Use a cookie cutter or cup to cut your shapes from the dough and transfer them to a baking sheet lined with parchment paper. 
  10. Continue to roll the dough and cut cookies from them until you cannot get a full cookie from the remaining dough. 
  11. Bake the cookies for 10-12 minutes until the edges are golden brown. 
  12. In a food processor add the melted coconut oil, agave nectar and food coloring. If you’re making more than one color, you’ll have to divide the icing ingredients into two and do this in batches.
  13. Process the icing ingredients in the food processor until combined. Stirring or whisking on your own isn’t the best, I found most luck with the food processor to really get the color incorporated. 
  14. Spoon about 1/2 tablespoon of icing on top of each cookie. Sprinkle with your favorite sprinkles and immediately place the cookies in the freezer for 5 – 10 minutes until the icing hardens. 
  15. Enjoy or store in the fridge until you’re ready to serve!

Enjoy!! xo

You'll love these gluten free and paleo friendly Shortbread Sprinkle Cookies! They are the perfect addition to your cookie plate this holiday season! thetoastedpinenut.com #thetoastedpinenut #shortbread #shortbreadcookie #shortbreadcookies #glutenfree #glutenfreeshortbread #sprinkle #sprinklecookies #paleofriendly #eggfree #eggless #christmas #christmascookies #christmasdessert